Pat the boneless short ribs completely dry with paper towels, then trim away any excess fat using a sharp knife. Season both sides generously with salt and pepper, pressing the seasoning into the meat so it adheres well.

Preheat Dutch oven over medium-high heat and add olive oil. Once oil shimmers, add short ribs in a single layer without crowding. Brown the meat in two batches, searing for 4-5 minutes per side until a dark golden-brown crust forms. Transfer to a plate and set aside.

Lower heat to medium-low and add diced onion, celery, and carrots. Cook for 15 minutes, stirring occasionally, until vegetables soften and develop golden-brown edges. This caramelization builds the foundation of flavor.

Add smashed garlic, tomato paste, and Worcestershire sauce. Stir constantly for one minute until tomato paste darkens and becomes fragrant.

Pour in crushed tomatoes and chicken broth, stirring to combine and scraping up browned bits. Return seared short ribs and accumulated juices to the pot.

Turn heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 to 3 hours. After the first 40 minutes of simmering, stir every 15-20 minutes for the remaining cooking time to prevent sticking. If sauce level drops below halfway up the meat, add water half cup at a time. Meat is ready when it falls apart with a fork.

During the final 20 minutes of braising, boil salted water and cook pappardelle according to package directions. Drain, reserving 1 cup pasta water.

When short ribs are fall-apart tender, stir in heavy cream and Parmesan cheese. Add cooked pappardelle and toss to coat. Add reserved pasta water a few tablespoons at a time to reach desired consistency. Cook for one minute, then remove from heat. Let rest for 5 minutes before serving.